Aerated plum

Pastry recipe
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Aerated plum


    • Frozen fruit purée 100% : Dark-red plum - 350 g
    • Frozen fruit coulis : Strawberry
    • Sugar - 60 g
    • Mineral water - 25 g
    • Xantan gum - 0.5 g
    • Gelatin - 18 g

    Blend the plum purée, sugar, water and xanthan gum

    Melt the gelatin mass

    Stir in

    Fine strain

    Place in a siphon

    Insert a gas cartridge

    Cool at 4°C

    Freeze some glass jars at -40°C

    Fill 1/3 with espuma


    Vacuum until it expands by another 1/3 of the jar

    Freeze at -40°C

    Set aside at -20°C for at least 3h before serving

    Serve with crushed raspberry, whipped mascarpone and cream without sugar and Boiron strawberry coulis

    In this step

    Assembly and finishing

    Aerated plum

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